Vegan Pumpkin Granola (Oil-Free + Gluten-Free)

Vegan Pumpkin Granola is easy, healthy, and full of delicious fall flavor! Warming spices and wholesome ingredients come together to make the best crunchy oil-free homemade granola.

Pumpkin season is upon us and I love this time of year! The leaves are changing, the weather is cooler, a hot cup of coffee on a brisk morning, and there are new recipes to share! And, I’m going to start with a new granola recipe.

You might be saying, “Another granola recipe?” No, not just any granola recipe – it’s HOMEMADE PUMPKIN GRANOLA! Yes, I realize I already have a couple of other granola recipes on the blog. But, why not one for the best season of the year?!?

This homemade pumpkin spice granola recipe is one of my absolute favorite things. It’s delicious, healthy, and most importantly, the house smells amazing as it bakes. You’re welcome.

So, stop running to the grocery store and buying something that claims to be from the “valley of nature.” It’s time to make your own granola.

OK, no more talking. Let’s get to baking.

Ingredients

You only need a few wholesome and simple ingredients to make this easy pumpkin granola recipe. It’s healthy, vegan, oil-free, and refined sugar-free.

• Old Fashioned Oats: Old-fashioned rolled oats are best for this recipe. I don’t recommend using quick oats.
• Raw Pecans: this type of nut is perfect for this recipe. It has such a buttery essence and pairs perfectly with pumpkin, fall spices, and maple flavors.
• Pepitas: because pumpkin granola should have pumpkin seeds. Make sure you use the ones that are “raw.”
• Pumpkin Pie Spice: I use my own homemade pumpkin spice blend.
• Shredded coconut or coconut flakes: I love the subtle essence this adds to this recipe.
• Pumpkin Puree: Use fresh or canned real pumpkin purée NOT canned “pumpkin pie filling”.
• Pure Maple Syrup: The perfect WFPB sugar replacement. It’s also great for helping the granola create those hearty chunky pieces.
• Vanilla Extract: Adds a delicious extra layer of flavor.

Instructions For Making Vegan Pumpkin Granola

A detailed list of measurements and the procedure can be found in the recipe card down below.

1. Preheat the oven to 350˚F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, add the dry ingredients (oats, pecans, pepitas, coconut), except for the pumpkin pie spice, and whisk together.
3. To a small or medium mixing bowl. add the wet ingredients (pumpkin, maple syrup, vanilla) and pumpkin pie spice then whisk together. Pour the wet mixture over the dry ingredients and mix until well combined.
4. Spread an even layer of the pumpkin granola onto the lined baking sheet. You will need to do this in two batches because of how much it makes. But, it’s not necessary. Bake for 15 minutes in the 350-degree oven. Then lightly stir with a wooden spoon or rubber spatula and bake for 15 more minutes or until it’s golden brown.
5. Remove from the oven and let the granola cool for 20-30 minutes or until it’s room temperature. It should crisp up.
6. Break apart into small chunks and enjoy! Store any leftovers in a mason jar, airtight container, or Ziploc bag for up to 2 months.
7. Serve as a snack or in a bowl of homemade oat milk, almond milk, or cashew milk for a healthy and hearty breakfast.

That’s it! Enjoy this delicious recipe…NOW!

Serving Suggestions

I think it’s pretty obvious this vegan granola is the perfect fall breakfast cereal. Simply top it with some fresh fruit and homemade oat milk, almond milk, or cashew milk.

But, it’s much more versatile and there are other options.

It’s also a great topping for chia pudding, vegan yogurt, or smoothie bowls with almond butter or your favorite seed butter.

Personally, my favorite way to enjoy this crunchy treat is simple as a snack. I just toss some in a bowl and a few homemade dried cranberries. Oh, baby!

Tips For Making Healthy Pumpkin Spice Granola

DO NOT STIR: Once you remove the granola from the oven do not stir it. The important thing is to let it sit and be completely cool before you touch it. It’s an oil-free granola recipe and this will help the granola to harden and get crunchy. Then you can break it apart with your hands to get those “clumps” everyone loves.

Make it gluten-free: Simply make sure the label says “gluten-free oats.” Bob’s Red Mill oats are my favorite because everything they do is such high quality.

Bake In Two Batches: This recipe makes a lot of granola and will ensure the best results for each whole batch.

Try adding optional ingredients: Dried cranberries, vegan chocolate chips, raw sunflower seeds, chia seeds, hemp hearts, and sliced almonds are other additions that work well with this recipe.

How Do I Store Pumpkin Granola

Leftovers can, and should, be stored in a mason jar, airtight container, or Ziploc bag and should stay fresh for up to 2 months. However, if I were you I would hide an entire batch for just myself. Trust me, this stuff goes quick.

Fall Recipes and Other Flavors Of The Season

Be sure and check out these other healthy Fall recipes you’re sure to love!

• best vegan pumpkin pie
• hearty vegan pumpkin chili
• roasted butternut squash soup
• pumpkin pie hummus
• vegan pumpkin bread
• pumpkin pie overnight oats

I hope you enjoy this Vegan Pumpkin Granola. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

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